Chicken Parmesan Casserole (Keto, GF)
This Chicken Parmesan Casserole is a comforting and delicious dish that is perfect for a low-carb, gluten-free meal. The combination of tender chicken, rich marinara sauce, and melted cheese makes for a delightful weeknight dinner.
Equipment
- 1 9x13 inch casserole dish
- 1 mixing bowls
- 1 skillet
- 1 measuring cups and spoons
- 1 baking sheet
Ingredients
- 3 cups cooked chicken, shredded or diced You can use rotisserie chicken for a quicker preparation.
- 2 cups marinara sauce Low-carb, gluten-free.
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup almond flour
- 2 large eggs
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste salt and pepper
- for garnish fresh basil leaves Optional.
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked chicken, marinara sauce, half of the mozzarella cheese, grated Parmesan cheese, minced garlic, oregano, basil, salt, and pepper. Mix well.
- In another bowl, whisk the eggs until well combined. Add the almond flour and mix until you have a thick batter.
- Spread half of the almond flour mixture evenly on the bottom of the greased casserole dish.
- Pour the chicken mixture over the almond flour layer, spreading it out evenly.
- Top with the remaining almond flour mixture, spreading it to cover the chicken layer.
- Sprinkle the remaining mozzarella cheese on top.
- Place the casserole in the preheated oven and bake for 30-35 minutes, or until the top is golden and bubbly.
- Once done, remove from the oven and let it sit for 5-10 minutes before serving.
- Garnish with fresh basil leaves, if desired.
Notes
You can use rotisserie chicken for a quicker preparation.
Feel free to add vegetables like spinach or zucchini for added nutrition.
This casserole can be stored in the fridge for up to 3 days or frozen for longer storage. Reheat in the oven before serving.